Chipotle Shredded Beef

By cserumga

2/3 cup beef mixture with 1/2 cup cooked brown rice (calculated without optional ingredients) equals 345 calories, 13 g fat (4 g saturated fat), 74 mg cholesterol, 194 mg sodium, 31 g carbohydrate, 3 g fiber, 26 g protein.

Ingredients

• 1 small onion, chopped
• 1 teaspoon canola oil
• 1 can (28 ounces) diced tomatoes, undrained
• 1/4 cup cider vinegar
• 6 garlic cloves, minced
• 2 chipotle peppers in adobo sauce, chopped
• 2 tablespoons brown sugar
• 2 bay leaves
• 2 teaspoons adobo sauce
• 1/2 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1/2 teaspoon pepper
• 1/4 teaspoon ground cinnamon
• 1 boneless beef chuck roast (2-1/2 pounds)
• 5 cups cooked brown rice
• Shredded reduced-fat cheddar cheese and reduced-fat sour cream, optional

Preparation

Step 1

•In a large skillet coated with cooking spray, saute onion in oil until tender. Stir in the tomatoes, vinegar, garlic, peppers, brown sugar, bay leaves, adobo sauce and seasonings. Bring to a boil; reduce heat, simmer, uncovered for 4-6 minutes or until thickened.

• Place roast in a 5-qt. slow cooker; add tomato mixture. Cover and cook on low heat for 8-9 hours or until meat is tender.

• Discard bay leaves. Remove meat and shred with two forks. Skim fat from juices; return meat to slow cooker. Using a slotted spoon, serve meat with rice. Top with cheese and sour cream if desired.